• 300g white bread flour
• A sachet of yeast
• 1tsp caster sugar
• 3tbsp olive oil
• 3tbsp yoghurt
• 200ml milk
• Salt

Combine the dry ingredients in the bowl of the stand mixer. Start the mixer on a low speed and drizzle in the oil, followed by the yoghurt. Allow to thoroughly mix before adding the milk, holding back 50ml at first. Add enough milk to make a soft dough that is a little sticky to touch but forms a cohesive ball. Mix for 7 or 8 minutes on a low/medium speed, then 1 minute on high, then cover with a warm damp towel and leave for 90 minutes.

Heat the oven to 230c and put the big Le Creuset frying pan inside. Ball up the dough into 8 balls weighing around 130-150g each. Flour your board and the balls and gently cover with cling film. Leave for one hour to rise and for the pan and oven to get ripping hot.

When you’re ready to cook, simply roll the balls as thin as you can get them on a well floured board and add to the dry pan one at a time to cook in the oven. Be very careful.

If you want to make these into za’atar, just mix together four tbsp of good oil with two tbsp za’atar and plenty of salt and pepper. Cook as usual, but once they puff, take them out of the oven, flip them so they deflate and brush the mixture on generously, sprinkling with extra za’atar. Return to the oven to finish cooking for 30 seconds.